Sep 25, 2008

There's a really great Thai restaurant in Williamsburg, Brooklyn I used to go to all the time called Sea that has a great vibe and a DJ. I always oredered the fried rice, because it's just amazing. I was on a mission to make this myself, and after researching and experimenting, I managed to get very close. Thai fried rice gets it's unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must! Although here I used chicken, I've also made this with shrimp, beef or pork. Enjoy!

Heat a large nonstick wok over high heat. Meanwhile, season chicken lightly with salt and pepper. When the wok is very hot, add 2 tsp of the oil. When the oil is hot, add the chicken and cook on high until its browned all over and cooked through, about ? minutes. Remove chicken from wok and set aside, add the eggs, pinch of salt and cook a minute or two until done. Set aside.

Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper if using, tomatoes and stir in all the rice. Add the soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add egg and chicken back to the wok. Adjust soy sauce if needed and stir well another 30 seconds.

I love Sea and live in the UK so am excited to be able to try this recipe! Your posts are an inspiration and all my colleagues at work now get them as well- the emphasis on vegetables and flavour is great. Thanks a lot (pork with dijon and tarragon- best thing i've ever cooked!)Kate, London

I made this last night with basmati rice (it's what I had in the cupboard) and it was goooood. I hade to spice it up a little bit with cayenne pepper, and that's probably because I couldn't find thai chili peppers.

Gina,This is my new fave!! I have made several of your recipes including skinny meatballs, pepper steak, Sante Fe chicken, and spicy Thai beef/Jasmine rice. So far, my husband and I love them all!! He hardly realized he's eating light! I am so thankful I found this site. You have such delicious flavorful recipes.

I made this tonight with pork instead of chicken - the points went up considerably, but it was great! I couldn't find thai chili peppers, so I just threw in a pinch or two of crushed red peppers. I also added some frozen peas at the end for color.

Hi Gina- I also live in Brooklyn and loveeeee Sea! I can't go often because it is a long train ride there but that's why I also love making my own Thai food at home! I've already made most of your shrimp recipes and they always come out delicious! I will have to make this next! I just love Thai food! Ohh and if your ever in Bay Ridge (or who knows maybe u live here! lol) there is a great Thai restaurant..just as good as Sea, it's called Mythai. It's on 78th and 3rd ave..it's by far one of my favorite restaurants in the neighborhood. Thanks for everything Gina you're the best!

I just found your website and I tried this last night. It was SO good. Next time I will leave out the tomato and put in Pineapple instead, and I bet it will taste just like my favorite dish at my favorite Thai restaurant. Thanks so much. It is really tasty and WAY less greasy!

Gina, this is a favorite among my family. Could you possibly update the points? By the way, my family has been very satisfied with all of the recipes I have used from your site. They prefer your recipes to the Weight Watchers recipe!! Thanks so very, very much for all you do! HAPPY HOLIDAYS!

Gina, Just like so many of your other readers have said, I LOVE this site! You have definitely made cooking light possible. Re: this recipe. I don't have a wok. Should I just skip the recipe (or buy a wok :), or would a large sauté pan do the trick?

I'm absolutely in love with your entire website. I love to cook and being on WW, I thought I would have to cook not so fun dishes...I was wrong! Thank you for posting such delicious items for my whole family to enjoy and stay healthy at the same time!

This recipe was amazing! I made a couple of substitutions to fit my taste and what I had in my pantry (carrots instead of tomatoes and red pepper flakes instead of Thai chili peppers and left out the fish sauce altogether). This recipe was easy, delicious, and the leftovers were GREAT for lunch!

Another big hit with my family. So much flavor. I added water chestnuts just because I like some crunch! My hubby actually asked me what we were having from your site tonight for dinner! You have totally won him and my boys over. Thank you so much.

Yum!! Love Thai food, so I couldn't pass this one up. I added broccolli, bell peppers,and mushrooms for more bulk. I substituted serrano peppers for the Thai chilis,seeds and all...Fyi,it was spicy! So spicy my bf couldnt finish :( but I sure did! Gina,i stumbled upon your site a few months ago,and am now HOOKED!!! Seriously Love love love your recipes,followers,and tidbits of info.You are awesome!

I am new to your site but have already tried one of your recipes (the baked seasoned fries - yum!). I'm on WW as of Sunday and am grateful to have found a site full of delicious recipes with suggestions and tips from readers. It REALLY helps. We are going to make this Thai dish tonight - it is similar to what I used to make so I think I will throw in some thai basil, too. :)

I made this and it was wonderful -- quick question though (and I know I sound like a total idiot).. when you say 3 cups of jasmine rice (cooked), does that mean 3 cups of cooked jasmine rice or 3 cups of dried rice AND cook it? :)

Hi Gina, may be a stupid question, but do you think this couldbe done in a skillet? Don't have no wok, don't want no wok.Have done many of your recipes the past few months. My wife andher best girl friend rave about them. That's good, cause I cookthem. Enjoy your site, many recipes to explore.JD

Hi Gina, I'm really looking forward to trying this. My boyfriend is from Sri Lanka and he loves his fried rice. Unfortunately it is normally soooo bad for anyone trying to cut back on calories and fat. He will be tickled to have it back on the menu every now and again.

JD - I have made fried rice before in a large skillet in the past when my wok was packed away. Biggest thing is just to make sure it stays HOT and keep the food your cooking in the center (as the edges tend to be off the burner and cooler) and keep it moving.

Made this last night. Hubby devoured it and had 2 FULL servings! Only changes I made were no tomatoes and instead I used up all the baby red peppers from my backyard pots. And added 1 small shredded carrot - just because I had it. Made it with some cut up pork chops I cooked the night before and I cookded the rice the night before, too. So all I had to do was chop the veggies and then cook it. Simple, tasty and filling.

This recipe is ssoooooo delicious!!!! I've made it at least once a week in the past 4 weeks lol. I don't know where to get the thia chili peppers so I just use a bit of the Shirachi sauce. I can't rave about this recipe enough! The bomb!!! :)

Hello, Gina I was wondering how the calories would change if I added shrimp to the recipe? I am sooo excited to make this tomorrow night! I have had one of your recipes every night this week! Every one has loved it. They are great tasting, I love that the nutritional values are done, and there are so many choices to choose from! Thank you Cindy